Duck confit

Today I attempted a cheater's version of duck confit. Not quite all of the fat rendered (the legs I didn't eat (I made 4 altogether) are in the oven again to see if a bit more time and heat will render it out), but it's still tasty. Sauteed a bit of Dino kale with mushrooms and sage with some of the rendered duck fat. The kale, obviously, wasn't as tasty as the duck was :P

Addendum: another hour or so in the oven renders out most of the fat, and the meat becomes more tender and flavorful. So the 90min from the original recipe isn't quite enough. There's a bit of fat left that I will try rendering. Turns out that 4 duck legs yields more fat than one whole duck does. Who knew? Should probably melt and strain the fat I've got, since there are random brown bits in there, from both episodes. Oh, and it's a shame I ate all my bread earlier today, because now what am I going to soak up the bit of duck fat left in the pan with? Sigh.

Lots of food

In the last week, I've roasted a duck (a little dry), crock-potted a leg of lamb, made pumpkin cheesecake. None of these quite comprise a full meal though, since there wasn't as much vegetable matter as there should have been, so they don't really count. Though the lamb had carrots and shallots in the pot too :-)